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Frech Pea Soup

French pea soup
Serves 4 - 6
  • 2 tbsp butter
  • 1 large onion, coarsely chopped
  • 6 cups (375 g) coarsely chopped lettuce leaves
  • 1 tbsp all-purpose flour
  • 3 cups (1.4 kg) fresh peas, shelled
  • 5 cups (1.25 liters) chicken or vegetable stock
  • 1/2 tsp sugar
  • 2 large mint sprigs
  • salt and black pepper
  • shredded fresh mint to garnish


French Pea Soup
  1. Melt the butter in a large saucepan, add the onion, and cook gently, stirring occasionally, for a few minutes until the onions are soft but not browned.
  2. Add the lettuce to the pan and cook, stirring constantly, for 2 minutes. Add the flour and stir for 1-2 minutes longer, then add the peas, stock, sugar, and sprigs of mint. Bring to a boil, cover, and simmer, stirring occasionally, for 20 minutes or until the peas are soft.
  3. Remove the mint sprigs and discard. Puree the soup in a food processor or blender until smooth.
  4. Return the soup to the rinsed-out pan, reheat, and add salt and pepper to taste. Serve hot, garnished with shredded fresh mint.

* * * Cook's know-how * * *

When fresh peas are out of season, substitute frozen peas. Because the pods make up about half the weight of unshelled peas, you will need 1 1/2 lb (750 g) frozen peas.